Wine Jelly

Instructions

1. 1

   For deep red jelly, use ruby port or robust red wine.

2. 2

   For a soft rose-colored jelly, choose a fruity rosé such as Grenache Rosé.

3. 3

   If using white wines, use those with a faintly sweet or fruity flavor, such as Gewürztraminer.

4. 4

   Berry or other fruit wines may also be used.

5. 5

   For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin. 2 cups wine 3 cups granulated sugar 1 (3 ounce) pouch liquid fruit pectin Mix wine and sugar in top of double boiler over rapidly boiling water.

6. 6

   Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved.

7. 7

   Remove double boiler from heat, but let jelly remain over hot water.

8. 8

   At once stir in liquid pectin and mix well.

9. 9

   Skim off foam with a metal spoon.

10. 10

    Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal.

11. 11

    If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking.

12. 12

    Seal with a thin layer of paraffin.

13. 13

    Yields about 4 half pints.